Aunt Janet's Rhubarb Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1.5 cups brown sugar2/3 cup vegetable oil1 large egg1 cup milk1 tsp vanilla extract2.5 cups flour1 tsp salt1 tsp baking soda3.5 cups small diced rhubarb1 cup chopped walnutsTopping: 1/2 c white sugar & 1 T butter
Preheat oven to 325°.
Mix brown sugar and oil; stir in the egg. Mix dry ingredients together. Combine wet & dry ingredients along with milk. Once combined add the rhubarb and 3/4 of the nuts. Mix thoroughly. Pour into 13 x 9 x 2 cake pan, butter or non-stick spray bottom of pan only.
Topping: mix sugar & butter with fork until crumbly, stir in the remaining nuts (chopped fine). Sprinkle over the batter.
Bake for 45 minutes or until toothpick inserted into center comes out clean.
OPTION: Can be baked in two bread/loaf pans if preferred but baking time must be increased to 60 minutes; butter only the bottom of bread pans.
Number of Servings: 24
Recipe submitted by SparkPeople user KAS1990.
Mix brown sugar and oil; stir in the egg. Mix dry ingredients together. Combine wet & dry ingredients along with milk. Once combined add the rhubarb and 3/4 of the nuts. Mix thoroughly. Pour into 13 x 9 x 2 cake pan, butter or non-stick spray bottom of pan only.
Topping: mix sugar & butter with fork until crumbly, stir in the remaining nuts (chopped fine). Sprinkle over the batter.
Bake for 45 minutes or until toothpick inserted into center comes out clean.
OPTION: Can be baked in two bread/loaf pans if preferred but baking time must be increased to 60 minutes; butter only the bottom of bread pans.
Number of Servings: 24
Recipe submitted by SparkPeople user KAS1990.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 10.2 g
- Cholesterol: 10.6 mg
- Sodium: 165.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
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